April 24, 2009, Montreal – Kénogami, a soft
washed-rind cheese from Fromagerie Lehmann in Lac Saint-Jean, Quebec, was the grand champion at the sixth Canadian Cheese Grand Prix.
Winners in all 16 categories were also
announced: eight from Québec, three from Alberta, two from Ontario, two from
Nova Scotia, and one from Prince Edward Island. The Canadian Cheese Grand Prix
is a prestigious competition held every two years by Dairy Farmers of Canada to
recognize the best of the best in Canadian cheese making.
Phil Bélanger, chair of the 2009 Canadian
Cheese Grand Prix, Atlantic Canada Hospitality and Tourism consultant and president
of the New Brunswick chapter of La Confrérie de la Chaîne des Rôtisseurs, said
this year's finalists are wonderful examples of the world-class cheeses being
produced in Canada from coast to coast.
"The diversity and originality of the
Canadian cheeses truly impressed the jury," said Bélanger. "After
experiencing the rich talents of our cheesemakers first-hand, it's wonderful to
bring this celebration to cheese lovers across Canada."
A category winner in the washed-rind
division, Kénogami has an aroma of mild herbs and a creamy, buttery, nutty
flavour. Made from the milk of their own herd of cows, the Lehmann family has
produced cheese on their small family-owned and operated farm in Lac Saint-Jean
since 1983.
"After two days of tasting dozens
cheeses entered in this year's Grand Prix, the jurors all agreed Kénogami was
one of Canada's best."
The Canadian Cheese Grand Prix is a
competition celebrating the high quality and proud tradition of Canadian
cheese. The competition promotes achievements and innovation in cheese making
and encourages cheese makers to strive for excellence in their art. This year's
winners showcase the world-class cheeses being produced across Canada. A total
of 172 cheeses from 41 different Canadian cheese makers were submitted for
consideration in the competition. Winners enjoy the right to affix the Grand
Prix seal to their product and benefit from the attention generated by the
competition.
The following are the 16 winners of the
Canadian Cheese Grand Prix:
GRAND CHAMPION: Kénogami, Fromagerie
Lehmann (QC)
1. Fresh Cheese: Black Diamond Feta,
Parmalat (ON)
2. Soft Cheese with bloomy rind: Marquis de
Témiscouata, Fromagerie Le Détour (QC)
3. Semi-soft Cheese: Gouda, That Dutchman's
Cheese Farm (NS)
4. Washed-rind Cheese: Kénogami, Fromagerie
Lehmann (QC)
5. Firm Cheese: Old Growler Gouda, That
Dutchman's Cheese Farm (NS)
6. Swiss-type Cheese: Gruyère, Sylvan Star
Cheese Ltd. (AB)
7. Pasta Filata Cheese: Provolone Pignata,
International Cheese Co. Ltd. (ON)
8. Blue Cheese: Le Ciel de Charlevoix, La
maison d'affinage Maurice Dufour Inc. (QC)
9. Flavoured Cheese with added
non-particulate flavouring: Smoked Gouda, Sylvan Star Cheese Ltd. (AB)
10. Flavoured Cheese with added particulate
solids and flavouring: Raclette de Compton with pepper, Fromagerie La Station
(QC)
11. Mild Cheddar: Riviera Mild Cheddar,
Laiterie Chalifoux Inc. (QC)
12. Medium Cheddar: Ile-aux-Grues Medium
Cheddar, Société Coopérative Agricole de l'Ile-aux-Grues (QC)
13. Old and Extra Old Cheddar: Cows Extra
Old Cheddar, Cows Inc. (PEI)
14. Farmhouse Cheese: Old Grizzly, Sylvan
Star Cheese Ltd. (AB)
15. Organic Cheese: Le Baluchon, Fromagerie
F.X. Pichet (QC)
16. Retail Packaging Design: Alfred Le
Fermeier, Fromagerie La Station (QC)
For a complete list of all category
finalists in addition to the winners listed above please visit Dairy Goodness.
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